Foods by Color: Lemons

I love lemons, don’t you? When I was younger I used to enjoy cutting a lemon in half, sprinkling with a little sugar and eating it with a spoon. My dad would get upset with me whenever he caught me indulging in this because it was “bad for my teeth.” My grandparents had an awesome lemon tree in their front yard that my older brother Kevin was infamous for picking from and chucking the lemons down the street (they lived on the top of a steep hill so those lemons gained speed!). I guess what I’m saying is lemons have sentimental meaning to me, and as a bonus, they are pretty nutritious.

Health Benefits

Lemons have been used in folk remedies for a long time, and the benefits are now being documented in science. Hot water and lemon has positive effects on the liver and digestion. Lemons are a great source of vitamin C, a strong antioxidant, and an anti-inflammatory agent. Lemons also have compounds limonoids and limonene (found in the peel), which have anti-cancer properties. You don’t have to eat a lot of lemon zest; consuming just 1 tablespoon of lemon zest a week can help make a significant difference to your health.

Selection and Storage

To select, look for smooth, brightly-colored skin, and lemons that feel heavy for their size. Lemons are juiciest when stored at room temperature, but will last longer (up to five days) in the refrigerator crisper. You can also store lemon juice in the freezer.